This salmon pasta with white wine cream sauce is only made better by a bunch of spinach, arugula and watercress greens mixed in for more flavour and a pop of colour. Best news is this delicious pasta dish could be on your table in 30 minutes!
1lbspasta such as tagliatelle, fettuccine or linguine
1shallot
1clovegarlic
1tbspbutter
200g/7ozsalmon fillet, skin removed
125ml/1/2cupdry white wine
250ml/1cupdouble/heavy cream
80g/2cupsmixed greens such as spinach, arugula, watercress
½lemon, zest and 1 tbsp juice
¼tspsalt or to taste
1tbsp fresh parsley, chopped
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions.
While the pasta is cooking remove the skin from salmon fillet, check for residual bones, remove if any found and cut into bite-sized pieces. Season with salt and pepper and sear on all sides in 1 tbsp of butter in a large pan until cooked all the way through. It won't take longer than 2-3 minutes. Remove to a separate plate.
To the same pan add 1 tbsp olive oil, chopped shallots and minced garlic and saute over low heat for 1-2 minutes, turn the heat to medium and add white wine and let it reduce for 5-7 minutes, then add the heavy cream and mixed greens with salt, lemon zest and lemon juice. Mix to combine, then add the drained pasta to the sauce and toss to combine, top with seared salmon, chopped parsley and serve.